Tag Archives: cheese

Kentucky Beer Cheese, Chef John

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16 ounces of sharp cheddar cheese
2 cloves garlic, minced fine
1 teaspoon dry mustard
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne powder
1/4 teaspoon salt
1/4 teaspoon Tabasco sauce
1/4 teaspoon Worcestershire sauce
1 cup flat beer

Grate cheese into food processor bowl, add all ingredients and process until smooth (may take a few min).

Latest iteration (7/16)
8 oz sharp cheddar cheese
8 oz extra sharp cheddar cheese
2 cloves garlic
1 tsp dry mustard
1/2 tsp black pepper
1/4 tsp cayenne
1 tsp crystal hot sauce
2 tsp worcestrshire sauce
1 c beer

Yield: 3 cups

Clinton Kelly’s Spicy Queso Dip

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1 tablespoon Oil
1 small White Onion (very finely diced)
1 Red Bell Pepper (finely minced)
2 to 3 Jalapenos (minced)
1 cup Heavy Cream
1 pound Yellow American Cheese (shredded)
8 ounces Pepperjack Cheese (shredded)
1 bunch Cilantro leaves (chopped)
Salt and Freshly Ground Pepper
Tortilla Chips to serve

Heat the olive oil in a pot over medium heat. Add the onion, bell pepper, jalapeno, and a generous pinch of salt, cooking until very soft. Add the cream and bring to a simmer. Add the cheese, stirring continuously, until it has all melted, and season to taste.

Garnish with cilantro and serve with tortilla chips. If entertaining, serve in an oven safe bowl or crock that has been warmed in the oven.

Helpful Tips:
1. Salt the onions and peppers to draw out moisture.
2. Try leftover queso dip as a spread for sandwiches or a hearty burger.

Cheeseburger Soup — allrecipes.com

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1/2 pound fake ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup chopped celery
1 teaspoon dried basil
1 teaspoon dried parsley
4 tablespoons butter
3 cups veggie broth
4 cups cubed potatoes
1/4 cup all-purpose flour
2 cups cubed Cheddar cheese
1 1/2 cups milk
1/4 c sour cream

In a large pot, melt 1 tablespoon butter or margarine over medium heat: cook and stir vegetables and fake meat, sautee until veggies are soft.

Stir in basil and parsley. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes.

Melt the remainder of butter and stir in flour. Add the milk, stirring until smooth.
Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese. When cheese is melted, add sour cream and heat through. Do not boil.

Mama’s Best Broiled Tomato Sandwich — allrecipes

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2 tablespoons olive oil
2 tablespoons balsamic vinegar
4 ripe tomatoes, sliced
3 tablespoons mayonnaise
1/2 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon black pepper
3 tablespoons grated Parmesan cheese, divided
4 slices bread, lightly toasted

 

Preheat oven to broil.

In a shallow bowl, whisk together the olive oil and vinegar. Marinate the tomatoes in the mixture, stirring occasionally.

Meanwhile, in a small bowl, combine mayonnaise, parsley, oregano, black pepper and 4 teaspoons Parmesan cheese. Spread mixture on each slice of toasted bread. Place marinated tomatoes on 2 slices and sprinkle with remaining Parmesan cheese.

Place on a baking sheet and broil for 5 minutes, or until cheese turns golden brown. Serve immediately, open faced or closed.

Homemade Cheez-Its

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1 8-oz. block extra sharp cheddar cheese, coarsely shredded
1/2 stick unsalted butter, at room temperature
1 teaspoon kosher salt
1 cup unbleached all purpose flour
2 tablespoons ice water

In the bowl of a stand mixer fitted with the paddle attachment, mix the cheddar, butter, and salt until soft and homogenous. Add the flour and mix on low speed; the dough will be dry and pebbly. Slowly add the water and continue to mix as the dough coalesces into a mass.

Pat the dough into a disk, wrap tightly with plastic wrap, and refrigerate for at least an hour.

Preheat the oven to 375˚. Line two baking sheets with parchment paper or Silpats.

Divide the dough into two pieces and roll each into a very thin (1/8 inch or less) 10×12-inch rectangle. Using a fluted pastry cutter, cut the rectangles into 1-inch squares, then transfer to the baking sheets. Use the tip of a chopstick to punch a hole into the center of each square.

Bake for 17 minutes or until puffed and browning at the edges. Watch carefully, as the high fat content of the crackers makes it a fine line between golden delicious and burnt. Immediately move the crackers to racks to cool. Makes approximately 15 dozen crackers

Cheese ball — Blake

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1 cup sharp Cheddar; finely chopped
1 cup Havarti; finely chopped
1/2 cup softened Brie
1 tsp black pepper
1 tbsp red pepper flakes
chili powder
chopped pecans

Mix the cheeses and peppers together very thoroughly and let it warm sufficiently to form it. Do that and then chill it a while. Roll it in the chili powder and then the pecans.

Baked Fontina Cheese Fondue

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1 1/2 pounds Italian Fontina cheese, rind removed and 1-inch dice*
1/4 cup extra-virgin olive oil
6 garlic cloves, thinly sliced
1 tablespoon minced fresh thyme leaves
1 teaspoon minced fresh rosemary leaves
1 teaspoon coarse salt (sea salt or kosher salt)
1 teaspoon freshly-ground black pepper
1 baguette bread (French or sourdough bread), sliced into 1/4-inch slices

* Purchase Italian Fontina cheese – not Danish as it is not as creamy and won’t melt as well.

Preheat your oven broiler and position the oven rack 5 inches from the heat source.

Distribute the cubes of Fontina cheese evenly in a 12-inch cast-iron pan. Drizzle the olive oil over the top of the cheese.

In a small bowl, combine the garlic slices, minced thyme, and minced rosemary; sprinkle the mixture over the top of the cheese and olive oil. Sprinkle with salt and pepper.

Place the pan under the broiler for 6 minutes, or until the cheese is melted and bubbling, and just starts to brown. Remove from oven.

Tip: Don’t heat the cheese beyond its melting point as cheese tends to ball up at higher temperatures. Also don’t let the cheese cool down too much before serving, as it tends to get stringier and tougher as it cools.

Serve the Fontina Fondue family-style (right out of the oven in the cast-iron pan) with baguette bread slices for everyone to dip. You may have to reheat the fondue on low occasionally to keep it melted and smooth.

For individual servings, divide the fondue among four 6-inch cast-iron pans.

Yields: 4 to 6 servings
Prep time: 15 min
Fondue cook time: 6 min

 

Buttermilk Fresh Cheese, Lee brothers

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  • 1 quart whole milk
  • 1 1/2 cups whole or low-fat buttermilk
  • 2 teaspoons coarse salt
  1. Cut out three pieces of cheesecloth into 12-inch squares. Line a colander or medium strainer with all three layers of cheesecloth. Set colander in sink.
  2. Combine milk, buttermilk, and salt in a large heavy-bottomed saucepan, and heat over medium-high heat until mixture has separated into white curds and translucent whey, about 8 minutes. If using lowfat buttermilk, separation occurs at about 180 degrees and the curds will clump together readily. If using whole buttermilk, separation occurs closer to the boiling point, about 212 degrees, and the curds are finer-grained. When using whole buttermilk, let curds and whey stand off heat for about 3 minutes after separation, so the curds cling together and facilitate the straining step.)
  3. Ladle the contents of the saucepan into the prepared colander. Let the whey drain, 1 to 2 minutes. Lift the four corners of the cheesecloth and gather them together. Gently twist the gathered cloth over the cheese and press out any excess whey.
  4. Cheese can be unwrapped immediately and served warm, or let stand until cooled to room temperature, about 10 minutes more. To serve a firmer cheese, transfer cheese, in its cloth, to a small flat-bottomed dish or pie plate; refrigerate until cool, about 10 minutes. Unwrap cheese and gently invert onto plate; discard cloth. Tent cheese with plastic wrap and keep refrigerated up to 2 days. Remove from refrigerator and let stand for 10 minutes at room temperature before serving.

    Flavorings

Pepper-add 1 tsp of pepper in step 2

Lemon -add 1 teaspoon freshly grated lemon zest in step 2

Herb – add1 teaspoon dried herbs, such as tarragon, oregano, or basil in step 2

Vanilla -add 1 teaspoon pure vanilla ext in step 2

Makes 1 6-ounce round; serves 4 as a snack with crackers

Fromage Fort – Jacques Pepin

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any leftover cheese bits – I used brie, jarlsburg and havarti.
1/4 cup white wine
2 cloves garlic
black pepper

“Making fromage fort is the ultimate way of using your leftover cheese. When I think about my father, I can still see the old earthenware crock that he used for marinating his fromage fort, or “strong cheese.” Now, my wife usually makes this at the house. I’m sure that our friends are tired of it, because when Gloria makes it she makes a big batch and freezes it in half-cup ramekins. It freezes well, and defrosted under refrigeration can be served on toast with drinks. Alternatively, we slide the ramekin into the lower part of a very hot oven or under the broiler for five or six minutes
for a bubbly, crusty, and fragrant appetizer or salad garnish.”

Put about 1/2 pound of cheese in the bowl of a food processor, add a couple cloves of garlic, about 1/4 cup of dry white wine, and a big grinding of black pepper. Salt is usually not needed, but taste the mixture, and add some if it is needed.

Process for 30 seconds or so, until the mixture is creamy but not too soft, and then pack it into small containers. The fromage fort is ready to use now, either as a generous cold spread for bread, or you can run the coated bread under the broiler for a few minutes to melt
the cheese, brown it, and make it wonderfully fragrant.